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To make this fluffy Pineapple Upside-Down Cake, you need a few key ingredients. These will create the base and the sweet topping that makes this cake special. Here’s what you need:

Pineapple Upside-Down Cake

Indulge in the sweet goodness of this easy and fluffy Pineapple Upside-Down Cake recipe that’s sure to impress! With simple ingredients and straightforward steps, you’ll create a stunning dessert that features a deliciously caramelized topping. Discover tips for a perfect bake, fun flavor variations, and easy swaps to make it your own. Click to explore the full recipe and start baking a delightful treat today!
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Ingredients
  

1 can (20 oz) sliced pineapple rings, drained

6 maraschino cherries

1/3 cup unsalted butter, melted

2/3 cup brown sugar, packed

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

1/2 cup buttermilk

Instructions
 

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray or butter.

    In a small bowl, pour the melted butter into the bottom of the prepared cake pan, then sprinkle the brown sugar evenly over the butter.

      Arrange the drained pineapple rings on top of the brown sugar mixture, placing a maraschino cherry in the center of each pineapple ring. Set aside.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

          In another large bowl, cream the granulated sugar and egg together until light and fluffy. Add the vanilla extract and mix.

            Gradually add the dry mixture to the sugar and egg mix, alternating with the buttermilk, starting and ending with the flour mixture. Combine until just mixed – do not overmix.

              Carefully pour the batter over the arranged pineapples in the cake pan, smoothing the top with a spatula.

                Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

                  Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes.

                    Then, invert the cake onto a serving plate by placing the plate over the cake pan and flipping it over. Gently lift off the pan to reveal the pineapple topping.

                      Prep Time: 15 mins | Total Time: 55 mins | Servings: 8-10

                        - Presentation Tips: Serve warm or at room temperature, garnished with a dollop of whipped cream or a scoop of vanilla ice cream for an extra tropical treat!